Dessert

Lemon Vanilla Custard Tart with Nutmeg Recipe

ByJack Voss November 30, 2025November 30, 2025

Introduction

This classic custard tart combines a buttery lemon-infused pastry with a smooth, creamy vanilla custard filling. It’s a timeless dessert that’s perfect for afternoon tea or any special occasion.

A white tart with a crumbly golden brown crust holding a smooth, creamy pale yellow filling, with a slice cut out showing the thick filling layer inside. The filling has tiny brown specks evenly spread on top. The tart sits on a white plate placed on a white marbled surface. In the background, there are blurred glasses filled with a light yellow drink and a white plate with a dessert piece. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

140g butter, chilled and diced
250g plain flour
Zest of 1 lemon
100g golden caster sugar
1 egg, beaten
1 tbsp whole milk
250ml double cream
250ml milk
1 vanilla pod, split
1 strip lemon zest
Whole nutmeg
8 egg yolks
100g golden caster sugar

Instructions

Step 1: To make the pastry, rub the diced butter into the plain flour with the lemon zest and a pinch of salt until the mixture resembles breadcrumbs. Stir in the sugar, then add the beaten egg and milk. Bring everything together gently to form a dough. You can prepare this pastry up to 2 days ahead and keep it chilled.
Step 2: On a lightly floured surface, roll out the pastry and use it to line a 20cm tart tin, leaving about 2cm of pastry hanging over the edges. Chill the lined tart case in the fridge for 30 minutes.
Step 3: Preheat the oven to 180°C (160°C fan)/gas mark 4. Line the chilled pastry with baking beans and bake blind for 20 minutes. Then remove the beans and bake for another 20 minutes until the base is crisp and biscuit-like. Take the tart out and reduce the oven temperature to 140°C (120°C fan)/gas mark 1.
Step 4: In a saucepan, bring the double cream, milk, split vanilla pod, lemon zest strip, and a small grating of nutmeg to a boil. Meanwhile, whisk the egg yolks with the golden caster sugar until pale and creamy. Gradually pour the hot milk and cream mixture over the yolks while beating continuously. Strain the custard into a jug, let it settle briefly, and skim off any froth on top.
Step 5: Carefully pour the strained custard into the baked tart shell. Grate some additional nutmeg over the surface and bake for 40 minutes or until the custard is just set but still has a slight wobble in the center.
Step 6: Remove the tart from the oven and trim any excess pastry around the edges without disturbing the filling. Allow the tart to cool completely before slicing. Serve with a little extra grated nutmeg if you like.

Tips & Variations

For a smoother custard, make sure to strain the mixture before baking to remove any cooked egg bits or vanilla pod pieces.
You can substitute lemon zest with orange zest for a different citrus flavor.
If you prefer a richer custard, increase the proportion of double cream to milk slightly.
Blind baking the pastry prevents a soggy base and keeps it crisp under the custard.

Storage

Store the custard tart covered in the refrigerator for up to 2 days. It’s best enjoyed chilled or at room temperature. To reheat, warm gently in a low oven for a few minutes but avoid microwaving to preserve the texture of the custard.